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    Apple & Honey Tart

    Uploaded by

    Ahmedsabri Sabri
    This document provides a recipe for an Apple and Honey Tart. It includes instructions for making the crust from flour, almonds, sugar, butter and eggs. The tart filling contains apples cooked with butter, sugar and honey. A crumble is made separately from butter, brown sugar, almonds and flour. The tart is assembled by layering honey, apples and crumble in the crust before baking.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Apple & Honey Tart

    Uploaded by

    Ahmedsabri Sabri
    18 views1 page
    This document provides a recipe for an Apple and Honey Tart. It includes instructions for making the crust from flour, almonds, sugar, butter and eggs. The tart filling contains apples cooked with butter, sugar and honey. A crumble is made separately from butter, brown sugar, almonds and flour. The tart is assembled by layering honey, apples and crumble in the crust before baking.

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    © © All Rights Reserved

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    This document provides a recipe for an Apple and Honey Tart. It includes instructions for making the crust from flour, almonds, sugar, butter and eggs. The tart filling contains apples cooked with butter, sugar and honey. A crumble is made separately from butter, brown sugar, almonds and flour. The tart is assembled by layering honey, apples and crumble in the crust before baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views1 page

    Apple & Honey Tart

    Uploaded by

    Ahmedsabri Sabri
    This document provides a recipe for an Apple and Honey Tart. It includes instructions for making the crust from flour, almonds, sugar, butter and eggs. The tart filling contains apples cooked with butter, sugar and honey. A crumble is made separately from butter, brown sugar, almonds and flour. The tart is assembled by layering honey, apples and crumble in the crust before baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    !

    Apple & Honey Tart


    September 3, 2018

    ! PASTRIES, TARTS " 0

    This is one of my favorite tarts that I leaned to make at


    baking school. They did not give us the pleasure of
    baking it on our own during class, so I started baking it
    annually at this time of year. However, I replaced the
    layer of jam with honey, to better fit the holiday
    tradition. Although I do eat apples in honey all year
    long. Apples in salt too, that’s delicious. What can I say,
    I’m an apple boy. (Although I hate anything made by
    Apple.)

    Despite my love for apples, for my mid-term exam I


    had to bake an almond and pear tart. Like the apples in
    this recipe, we had to cook the pears until they
    softened. This is where I messed up. I did not cook
    them enough. The pears did pass the “stabbing with a
    knife” test. But I did not taste test them, which could
    have been a good indicator that the pears were not
    soft enough yet. From then on, I’ve learned that I
    always need to taste whatever fruit I cook before
    combining it in a dessert. Baking won’t soften it more.
    Cooking will.

    This tart is actually an elegant apple crumble. I always


    wondered why they call apple crumble. Is it because of
    the crumble on top of the apples or is it because it
    crumbles as soon as you cut a piece of it? But that
    doesn’t bother me too much, I somehow manage to
    put all the crumbly piece in my mouth and enjoy a
    perfect bite. The tart gets less crumbly the longer you
    let it sit or after cooling it in the fridge. So please do
    not rush and cut it as soon as it’s out of the oven, as
    tempting as it may be. (I must admit, I can never hold
    myself back.)

    Ingredients

    Crust
    175 g flour
    20 g almond powder
    65 g powdered sugar
    2 g salt ((½
    ½ tsp
    tsp))
    1 tsp vanilla paste
    100 g cold butter (cut into cubes)
    40 g eggs

    Apple filling
    30 g butter
    7 00 g Granny Smith apples (about 4 apples)
    30 g sugar
    1 tsp vanilla paste

    Crumble
    50 g cold butter (cut into cubes)
    50 g dark brown sugar
    55 g almond powder
    50 g flour

    Honey filling
    80 g honey

    Equipment
    A round ring, 18 cm diameter and 2.5 cm
    height

    Crust

    Put flour, almond powder, powdered sugar, salt and


    butter cubes in the mixer bowl and keep in the fridge
    for about 10 minutes. Remove from fridge. Using the
    paddle attachment, start mixing at low-medium speed
    until the batter reaches sand-like consistency. Make
    sure the butter chunks are as small as possible at the
    end of the process without melting the butter.

    Add vanilla and eggs all at once and keep mixing at


    medium speed until the dough starts to form but is not
    yet completely uniform. Remove dough parts from the
    bowl and combine. Cover dough with plastic wrap. Roll
    out the dough a little bit. Keep in the fridge for at least
    an hour. (It’s always better to prepare the dough in
    advance, the
    the dough keeps for up to a week in the
    fridge and for about two-three months in the
    freezer.
    freezer.)

    When the dough is sti! and cold, remove the plastic


    wrap. In a cool room, flour the work surface, place the
    dough on top and dust it with flour as well. Roll out the
    dough with a rolling pin. Keep turning the dough
    throughout and make sure it doesn’t stick to the
    surface. Roll out the dough to a 3-4 mm thickness.

    Please note (!)


    (!) If at any point the dough starts to
    soften, put it back in the fridge until it is sti! again.

    Fonçage:

    Spread some butter on your finger and butter the


    inner side of the baking ring so that the dough sticks
    to it. Place the ring gently on top of the dough and cut
    a larger circle around the ring. Place the ring on a
    parchment paper and place the dough gently on top of
    it. Lift the edges of the dough, gently push the rest of
    the dough down and attach the edges to the sides of
    the ring, starting from the bottom of the ring to the
    top.

    Gently press down on the sides so that the corners at


    the bottom form a right angle. (It’s not the end of the
    world if the dough gets torn accidentally. Just attach
    the sides that have been torn apart and move on). Go
    over the top of the ring with a sharp knife and remove
    the excess dough. Put the crust in the freezer.

    Crumble

    Put all the ingredients in the mixer bowl and keep in


    the fridge for about 10 minutes. Remove from fridge.
    Using the paddle attachment, start mixing at low-
    medium speed until chunky crumbs start to form (a bit
    before the dough forms). The goal here is to mix in the
    butter before it becomes doughy. Keep in the fridge.

    Apple filling

    Use a peeler to peel the apples. Cut the apples into


    medium sized cubes, about 1 cm wide, and get rid of
    the apple core. Weigh 500 g apple cubes. It’s
    important to work quickly at this point to avoid the
    apples from browning.

    Place the butter in a cooking pot and heat until the


    butter is completely melted. Add sugar, vanilla and
    apples. Cook on medium heat, while stirring all along,
    until the apples softens slightly, about 10 minutes
    (well, according to your taste. Taste an apple cube and
    check if the consistency is to your liking).

    Transfer the apples to a parchment paper and cool at


    room temperature.

    Putting it all together!

    Preheat the oven to 170 °C (340 °F).

    Remove the crust from the freezer. Spread honey over


    the bottom of the crust. Flatten it with a small
    spreading spatula. Scatter the apple cubes loosely over
    the honey, don’t squash them.

    Take out the crumble from the fridge. Make sure the
    crumbs are not too chunky. Spread the crumble over
    the apples. It will look a bit tall, and that’s ok, it will
    slightly sink during baking.

    Place in the oven and bake for about 35 minutes until


    the edge of the crust starts to brown. Remove from
    the oven and cool at room temperature. Release the
    ring gently from the tart. Keep in the fridge for two to
    three days in an airtight container. Just before serving,
    drizzle a bit of honey over each slice.

    Apple & Honey Tart

    ! 1

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